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Source: George Foreman's Knock-Out-The-Fat Cookbook

Texas Barbecued Beef Ribs
Texas Barbecued Beef Ribs are rich and flavorful.
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Serves: makes 4 servings
Prep Time: 20 minutes
Cook Time: sauce 40 minutes; ribs 15 minutes
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2 tablespoons butter
2 tablespoons canola oil
1 cup onion, minced
1 cup celery, minced
1 cup green pepper, minced
2 tablespoons garlic, minced
1 1/4 cups tomato puree
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper, depending on hotness desired
1/4 teaspoon freshly ground black pepper
2 bay leaves
to taste salt, optional
4 pounds beef ribs, trimmed
Dash canola oil, for grid

To make the sauce, in a small skillet over medium-high heat, melt the butter, then add the oil, onion, celery, bell pepper, and garlic. Reduce the heat and saute for about 10 minutes, or until the onion is translucent and the vegetables are soft. Transfer the vegetable mixture to a nonaluminum saucepan, add the remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so the sauce doesn't burn. Allow the sauce to sit at room temperature for at least 1 hour so the flavors can meld, then remove the bay leaves. If time allows, make the sauce the day before and store, covered, in the refrigerator. It's even more flavorful the next day. Prepare the grill for cooking. (Beef ribs don't cook well on an electric grilling machine.) If using a charcoal grill, place the ribs on an oiled grid directly over ashen coals and brown on both sides, about 3 minutes per side. Turn often and baste with sauce when ribs are about half done. They are done in about 15 minutes, when nearly black on the outside.

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